Introducing ISO 220000:2005 - The Easy Way To Certification: From 22000foodsafety

Introducing ISO 220000:2005 The Easy Way to Certification
From 22000foodsafety
Who are ISO ?
The Internationa Organi!ation for Standardi!ation "ISO# $as esta% ished in &'() and is an association of &5) mem%ers* $hich each re+resent their o$n country, ISO em+ oys a system of Technica Committees and Wor-ing .rou+s to de/e o+ Internationa Standards, 0ritish Standards Institute is the 1ationa Standards 0ody that re+resents the 2nited 3ingdom at ISO $$$,%sigrou+,com
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www.22000foodsafety.com
What is ISO 22000:2005?

ISO 22000:2005 is an internationa standard that s+ecifies re4uirements for a food safety management system $here an organi!ation in the food chain needs to demonstrate its a%i ity to contro food safety ha!ards in order to ensure that food is safe at the time of human consum+tion, ISO 22000:2005 is a++ ica% e to a organi!ations in the food chain* regard ess of si!e* that $ant to im+ ement systems that consistent y +ro/ide safe +roducts, ISO +u% ished ISO 22000 on Se+tem%er &* 2005,
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What is ISO 22000:2005?

ISO 22000 is designed for the certification of esta% ished Food Safety 5anagement Systems and so an organisations FS5S can %e certified as com+ iant $ith this standard %y an inde+endent %ody, 6n organisation can %e in com+ iance $ith ISO 22000:2005 $ithout %eing forma y certified %y an accredited %ody, 6n organisation can a++ y the food safety management system and state that the FS5S com+ ies $ith ISO 22000* ho$e/er* the system is i-e y to ha/e more credi%i ity $ith customers if it has %een a++ro/ed %y an inde+endent %ody,
What is ISO 22000:2005?

In order to com+ y $ith ISO 22000 an organisation sha :
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an* im+ ement* maintain and u+date a food safety management system to su++ y +roducts that are safe for the consumer 8emonstrate com+ iance $ith a++ ica% e customer* statutory and regu atory food safety re4uirements 8emonstrate com+ iance $ith recognised industry codes of +ractice Effecti/e y communicate food safety issues to su++ iers* customers and re e/ant +arties in the food chain Conform to the stated food safety +o icy 8emonstrate such conformity to re e/ant interested +arties
What is ISO 22000:2005?

ISO 22000 integrates the +rinci+ es of the 9a!ard 6na ysis and Critica Contro 7oint "96CC7# system de/e o+ed %y the Code: 6 imentarius Commission $ith +rere4uisite +rogrammes, 9a!ard ana ysis is the -ey to an effecti/e food safety management system, ISO 22000 assists in defining the system re4uirements to gather the information and -no$ edge in order to esta% ish an effecti/e com%ination of contro measures, ISO 22000 re4uires that a ha!ards that may %e reasona% y e:+ected to occur in the food chain* inc uding ha!ards that may %e associated $ith the +rocess and faci ities used* are identified and assessed, 8uring ha!ard ana ysis* the FS5S ensures ha!ard contro %y com%ining the +rere4uisite +rogrammes* o+erationa +rere4uisite +rogrammes and 96CC7 + ans,
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What is ISO 22000:2005?

ISO has de/e o+ed additiona standards that are re ated to ISO 22000, These standards are -no$n as the ISO 22000 fami y of standards: ISO 22000:2005 ; Food safety management systems re4uirements for any organi!ation in the food chain, ISO TS 2200<:200) ; Food safety management systems for %odies +ro/iding audit and certification of food safety management systems, ISO TS 2200(:2005 ; Food safety management systems ; .uidance on the a++ ication of ISO 22000:2005, ISO 22005:200) ; Tracea%i ity in the feed and food chain ; .enera +rinci+ es and %asic re4uirements for system design and im+ ementation, ISO 22000 can a so %e c ose y incor+orated $ith the 4ua ity management system of ISO '00&,
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ISO 22000:2005 3ey E ements

ISO 22000 com%ines genera y recogni!ed -ey e ements to ensure food safety a ong the food chain :
Interacti/e 96CC7
Communication
7rinci+ es 5anagement +rogrammes
System
7rere4uisite
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Interacti/e Communication C ear communication a ong the food chain is essentia to ensure that a re e/ant food safety ha!ards are identified and ade4uate y contro ed at each ste+, This im+ ies communication of the needs of the organi!ation to organi!ations %oth u+stream and do$nstream in the food chain, Communication $ith customers and su++ iers* %ased on the information generated through systematic ha!ard ana ysis* $i a so assist in esta% ishing customer and su++ ier re4uirements in terms of feasi%i ity* need and im+act on the end +roduct,
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System 5anagement The most effecti/e food safety systems are designed* o+erated and u+dated $ithin the frame$or- of a structured management system and incor+orated into the o/era management acti/ities of the organi!ation, This +ro/ides ma:imum %enefit for the organi!ation and interested +arties, ISO 22000 is a igned $ith the re4uirements of ISO '00&:2000 in order to enhance the com+ati%i ity of the t$o standards and to ease their =oint or integrated im+ ementation,
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96CC7 7rinci+ es ISO 22000 com%ines the Code: 6 imentarius 96CC7 "9a!ard 6na ysis and Critica Contro 7oints# +rinci+ es and a++ ication ste+s* de/e o+ed %y Code: 6 imentarius* $ith +rere4uisite +rogrammes, It uses the ha!ard ana ysis to determine the strategy for ha!ard contro ,
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7rere4uisite 7rogrammes The effecti/e +roduction of safe +roducts re4uires a detai ed 96CC7 + an and the integration of t$o categories of 7rere4uisite +rogrammes: Infrastructure and maintenance +rogrammes O+erationa +rere4uisite +rogrammes Infrastructure and maintenance +rogrammes address %asic hygienic re4uirements and acce+ted good agricu tura * manufacturing* storage* trans+ort and /eterinary +ractices of a +ermanent nature, O+erationa +rere4uisite +rogrammes are im+ emented to contro identified food safety ha!ards in the +roduct or +rocessing en/ironment
6%out ISO 22000:2005

ISO 22000 is a food safety management system standard that ays do$n the re4uirements needed to demonstrate the contro food safety ha!ards in order to ensure that food is safe for consum+tion, The re4uirements of this ISO 22000 are generic and so ISO 22000 is a++ ica% e to a organi!ations that are in/o /ed in the food chain* regard ess of si!e and com+ e:ity that $ant to im+ ement systems that consistent y +ro/ide safe +roducts, Organi!ations that are direct y in/o /ed that $ou d %enefit from ISO 22000 certification inc ude feed +roducers* farmers* +roducers of ingredients* food manufacturers* retai ers* food ser/ices* catering ser/ices* organi!ations +ro/iding c eaning and sanitation ser/ices* trans+ortation* storage and distri%ution ser/ices, Other organi!ations that are indirect y in/o /ed that may %enefit from ISO 22000 certification inc ude su++ iers of e4ui+ment* c eaning agents* +ac-aging materia s* and other food contact materia s,
ISO 22000 8efinitions

Food Safety The conce+t that food $i not cause harm to the consumer $hen it is eaten according to its intended use, Food safety is re ated to the occurrence of food safety ha!ards, Food Chain The se4uences in the +roduction* +rocessing* distri%ution* storage and hand ing of a food* inc uding its ingredients* from +rimary +roduction to consumer, This inc udes the +roduction of feed for food;+roducing anima s and for anima s intended for food +roduction, The sco+e of this definition a so inc udes the +roduction of materia s intended to come into contact $ith food, Food Safety 7o icy 6 statement of food safety intent forma y e:+ressed %y senior management,

Food Safety 9a!ard 6 %io ogica * chemica or +hysica agent in food"inc uding a ergens#* or condition of food* $ith the +otentia to cause an ad/erse hea th effect, In the conte:t of feed and feed ingredients* re e/ant food safety ha!ards are those that may %e +resent in and>or on feed and feed ingredients and that may su%se4uent y %e transferred to food through anima consum+tion of feed and may thus ha/e the +otentia to cause an ad/erse human hea th effect, For +roducers of food chain +ac-aging materia s* c eaning agents and simi ar +roducts* re e/ant food safety ha!ards are those ha!ards that can %e direct y or indirect y transferred to food %ecause of the intended use of the +roducts and thus ha/e the +otentia to cause an ad/erse human hea th effect,
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?is?is- is defined as the com%ination of the +ro%a%i ity of occurrence of harm and the se/erity of that harm, The term @ha!ard@ is not to %e confused $ith the term @ris-@ $hich* in the conte:t of food safety* means a function of the +ro%a%i ity of an ad/erse hea th effect and the se/erity of that effect $hen e:+osed to a s+ecified ha!ard, F o$ 8iagram 6 f o$ diagram is a schematic and systematic +resentation of the se4uence and interactions of ste+s
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End 7roduct 6 +roduct that $i not undergo any further +rocessing or transformation %y the organi!ation +rior to de i/ery to the customer>consumer, This may %e a ra$ materia to the ne:t organisation or consumer de+ending on itAs +osition in the food chain, Contro 5easure 6n action or acti/ity that can %e used to +re/ent or e iminate a food safety ha!ard or reduce it to an acce+ta% e e/e ,
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Critica Contro 7oint "CC7# 6 ste+ in the +rocess at $hich contro can %e a++ ied and is essentia to +re/ent or e iminate a food safety ha!ard or reduce it to an acce+ta% e e/e , Critica Bimit 6 critica imit is the ma:imum or minimum /a ue to $hich a +hysica * %io ogica * or chemica ha!ard must %e contro ed at a critica contro +oint to +re/ent* e iminate* or reduce to an acce+ta% e e/e , Critica imits are esta% ished to determine $hether a CC7 remains in contro and the +roduct is safe,
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7rere4uisite 7rogramme "7?7# 0ase conditions and acti/ities that are necessary to maintain a safe en/ironment for the +roduction* hand ing and +ro/ision of safe end +roducts, These are infrastructure and maintenance +rere4uisites that an organisation has decided are the minimum +re;conditiona hygienic conditions,
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O+erationa 7rere4uisite 7rogramme "O+erationa 7?7# 6 +rere4uisite +rogramme identified %y the ha!ard ana ysis as essentia in order to contro food safety ha!ards in the +roduct or in the +rocess, 6n o+erationa +rere4uisite +rogramme is a s+ecified +rocedure"s# or instruction"s#* s+ecific to the nature and si!e of the o+eration* that enhances and>or maintains o+erationa conditions to ena% e more effecti/e contro of food safety ha!ards and>or that contro s the i-e ihood of introducing food safety ha!ards and their contamination of or +ro iferation in the +roduct"s# and +roduct +rocessing en/ironment, Ty+es of o+erationa +rere4uisites inc ude: 7hysica contamination contro s " e,g, 5eta detection# Chemica contamination contro s "e,g, C eaning contro s# 7re/ention of cross contamination "e,g, 6 ergen contro s#

Contro 7oint "C7# 6ny +oint* ste+ or +rocedure at $hich contro can %e a++ ied so that +otentia 4ua ity deficiencies can %e +re/entedC e iminated or reduced to an acce+ta% e e/e , The oss of contro may not ead to an unacce+ta% e food safety ris-, 5onitoring O%ser/ations or measurements to assess $hether contro measures are o+erating as intended, Correction The action ta-en to e iminate a detected nonconformity and +otentia y unsafe +roduct, 6 correction can %e ta-en in con=unction $ith a correcti/e action, E:am+ es inc ude re+rocessing* dis+osa * and a ternate use,
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Correcti/e 6ction 5easures ta-en to rectify conditions ad/erse to 4ua ity and safety, It inc udes action ta-en to +re/ent recurrences of the +ro% em, Da idation The +rocess o%taining ade4uate e/idence that the contro measures managed %y the 96CC7 + an and %y the o+erationa 7?7s are ca+a% e of %eing effecti/e, Derification Confirmation through the +ro/ision of o%=ecti/e e/idence that s+ecified re4uirements ha/e %een fu fi ed,

2+dating 6n acti/ity to ensure a++ ication of the most recent information, 1on;Conformance 6 deficiency in characteristics* documentation or +rocess im+ ementation* $hich means +roduct re4uirements ha/e not %een achie/ed, 96CC7 96CC7 stands for 9a!ard 6na ysis and Critica Contro 7oint, It $as de/e o+ed %y the Code: 6 imentarius Commission, 96CC7 is a system used to identify* +re/ent* and contro food safety ha!ards,
ISO 22000 ; 96CC7 7rinci+ es

6 96CC7 system is %ased on ) +rinci+ es that identify s+ecific ha!ards and im+ ements measures for their contro : 7rinci+ e & 7re+are a f o$ diagram of the ste+s in the +rocess, Conduct a ha!ard ana ysis %y identifying +otentia ha!ards, 6ssess i-e ihood of occurrence of these ha!ards and identify contro o+tions 7rinci+ e 2 Identify the Critica Contro 7oints in the +rocess using the decision tree 7rinci+ e < Esta% ish Critica Bimits for each CC7
ISO 22000 96CC7 7rinci+ es

7rinci+ e ( Esta% ish a monitoring system to ensure contro of the Critica Contro 7oint %y schedu ed testing or o%ser/ations 7rinci+ e 5 Esta% ish the correcti/e action to %e ta-en $hen monitoring indicates that a +articu ar Critica Contro 7oint is mo/ing out of contro 7rinci+ e E Esta% ish documentation concerning a +rocedures and records a++ro+riate to these +rinci+ es and their a++ ication 7rinci+ e ) Da idate and Derify that 96CC7 is $or-ing effecti/e y
ISO 22000 96CC7 7 an

96CC7 7 an The 96CC7 system is used to de/e o+ a 96CC7 + an, 6n 96CC7 + an is a document that descri%es ho$ an organisation manages and contro s its food safety ha!ards, 6n 96CC7 + an contains:
i,Critica
contro +oints "CC7s# ii,7rocess ste+s $here the CC7 a++ ies iii,9a!ards that $i %e contro ed at each CC7 i/,Contro measures that $i %e used at each CC7 /,Critica imits that $i %e a++ ied at each CC7 /i,7rocedures that $i %e used to monitor CC7s /ii,Corrections that $i %e ta-en $hen critica imits are e:ceeded
ISO 22000:2005 Standard

The ISO 22000:2005 Sections: Section &: Scope Section 2: Normative Reference Section <: Terms and definitions Section (: Food Safety Management System Section 5: Management Responsibility Section E: Resource Management Section ): Planning and Realization of Safe 7roducts Section F: Verification, Validation and Improvement of t e Food Safety Management System
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ISO 22000:2005 Standard

The ne:t fe$ s ides sho$ ta% es that match our ISO 22000 food safety management system document tem+ ates to the c auses of the ISO 22000:2005 Standard: Section (: Food Safety 5anagement System Section 5: 5anagement ?es+onsi%i ity Section E: ?esource 5anagement Section ): 7 anning and ?ea i!ation of Safe 7roducts Section F: Derification* Da idation and Im+ro/ement of the Food Safety 5anagement System
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ISO 22000 Standard ; Section (: Food Safety Management System summary of t e IS! ""### compliance
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ISO 22000 Standard Section 5: 5anagement ?es+onsi%i ity
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ISO 22000 Standard Section ): 7 anning and ?ea isation of Safe 7roducts
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ISO 22000 Standard Section F: Da idation* Derification and Im+ro/ement of the FSG5S
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ISO 22000 Standard

ISO 22000: uses a simi ar structure to the ISO '00&:200F 4ua ity management system standard, This shou d ma-e it a %it easier for ISO '00& certified organi!ations to achie/e ISO 22000 certification, !ur document $M ##" Food Safety $uality Manual Summary s o%s t e connections bet%een IS! &##' and IS! ""### and o% t e IS! ""### manual is compliant %it bot ( ISO 22000 has a structured a++roach to com%ining the 96CC7 + an $ith +rere4uisite +rogrammes and o+erationa +rere4uisite +rogrammes into a sing e integrated food safety management system, 7rere4uisite +rogrammes "7?7s# are acti/ities and +ractices that must %e +erformed in order to esta% ish and maintain a hygienic en/ironment and are often referred to $ith terms such as H.ood 5anufacturing 7racticeI,
ISO 22000 Im+ ementation
The +rocess of im+ ementing ISO 22000 must start $ith Senior 5anagement as defined in section 5 management res+onsi%i ity, The standard re4uires senior management to demonstrate commitment to the food safety management system "FS5S#, This needs to %e su++orted %y food safety +o icy and o%=ecti/es, These shou d ead to the + anning and de/e o+ment of the FS5S,
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The fo o$ing s ides sho$ the ty+ica ste+s in de/e o+ing a FS5S com+ iant $ith ISO 22000:2005,
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ISO 22000 Im+ ementation Senior 5anagement ?es+onsi%i ities

i, ii, iii, i/, /, /i, /ii, /iii, i:, :, :i, :ii,
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8emonstrate a commitment to food safety Issue a food safety +o icy Esta% ish food safety o%=ecti/es 8efine the sco+e and %oundaries of the FS5S, 7 an the esta% ishment of the FS5S, 7ro/ide ade4uate su++ort to esta% ish the FS5S, Ensure there is ade4uate infrastructure and $or- en/ironment, 6++oint a food safety team eader 6++oint the food safety team FS5S res+onsi%i ities and authorities are documented and communicated Esta% ish food safety communication systems 7ro/ide the resources re4uired to esta% ish* document* im+ ement* maintain and u+date the FS5S,
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ISO 22000 Im+ ementation 5anagement ?es+onsi%i ities

Im+ ement training and a$areness +rograms, :i/, Ensure +ersonne are com+etent +articu ar y in terms of food safety :/, Ensure that systems are in + ace to manage +otentia emergency situations and accidents, :/i, Esta% ish* im+ ement and maintain infrastructure and maintenance +rere4uisite +rograms "7?7s# to contro food safety ha!ards :/ii, Esta% ish * im+ ement and maintain o+erationa +rere4uisite +rograms "7?7s# to contro food safety ha!ards :/iii, The food safety team descri%e +roduct characteristics are descri%ed for ra$ materia s* ingredients and +roduct contact materia s "such as +ac-aging#, 3ey information shou d %e documented usua y www.22000foodsafety.com 39 food safety in s+ecifications and ega re4uirements identified,
:iii,
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ISO 22000 Im+ ementation Food Safety Team ?o e

The characteristics of end +roducts are descri%ed and documented ::, The intended use of the end +roduct is descri%ed inc uding /u nera% e grou+s ::i, F o$ diagrams are +re+ared for a +roducts and +rocesses inc uding a the ste+s in the +rocess ::ii, Food safety contro measures are identified ::iii, 7erform a food safety ha!ard ana ysis ::i/, Identify and document food safety ha!ards ::/, S+ecify acce+ta% e e/e s for each ha!ard ::/i, 6ssess the food safety ha!ards ::/ii, Se ect and assess contro measures for each food safety ha!ard ::/iii, 8ecide if contro measures are to %e +art of o+erationa +rere4uisite +rograms or the 96CC7 + an, 96CC7 00( 96CC7 Ca cu ator aids this +rocess,
:i:,
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ISO 22000 Im+ ementation Food Safety Team ?o e

Esta% ish the o+erationa 7?7s :::, 7re+are the 96CC7 + an :::i, Identify critica contro +oints "CC7#s for each food safety ha!ard :::ii, 8etermine the critica imit for each CC7 :::iii, 8etermine and esta% ish monitoring +rocedures and records for each CC7 :::i/, 8etermine the corrections and correcti/e actions to %e ta-en $hen monitoring resu ts e:ceed critica imits :::/, 6 ocate res+onsi%i ity and authority for monitoring and recording* corrections and correcti/e actions :::/i, 8ocument the 96CC7 + an :::/ii,Da idate that the contro measures and com%ination of contro measures are ca+a% e of achie/ing the intended e/e of contro of the food safety ha!ards,
::i:,
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:::/iii,The
management team ensure a staff are com+etent and ade4uate y trained in the re4uirements of the +rere4uisite +rogrammes* o+erationa +rere4uisite +rogrammes and the 96CC7 7 an :::i:, The food safety team u+date the +re iminary information %ased on the 96CC7 + an and +rere4uisites +rogrammes and amend the o+erationa 7?7As and 96CC7 + an if necessary :, The management esta% ish a +roduct tracea%i ity system : i, The system is used to identify and correct nonconforming +roducts, E/a uate data and ta-e correcti/e actions,
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: ii,
: iii,
: i/, : /,
: /i, : /ii,
6 system is +ut in + ace to contro +roducts that are +otentia y unsafe inc uding $ithdra$a +rocedures 6 system is +ut in + ace to contro monitoring and measuring methods and monitoring de/ices Systems are +ut in + ace to contro FS5S documents and records Systems are +ut in + ace to /erify that the FS5S is im+ emented effecti/e y inc uding interna audits The food safety team e/a uate the resu ts of /erification acti/ities The senior management team carry out food safety management re/ie$s
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: /iii, The
: i:,
senior management team im+ ement actions to continua y im+ro/e the FS5S The food safety team u+date the FS5S as necessary %y re/ie$ing data co ected and information inc uding customer feed%ac-* audit re+orts* resu ts of /erification acti/ities and management re/ie$ out+ut and decide if the ha!ard ana ysis* design of o+erationa 7?7s and the 96CC7 + an need re/ie$,
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The ISO 22000 Interna 6udit >.a+ ana ysis Chec- ists su++ ied as +art of the ISO 22000 manua +ac-age $i assist in im+ ementing a FS5S or integrating ISO www.22000foodsafety.com 44management 22000 into an e:isting
ThatAs the end of this +resentation

Than- you for attending,

Introducing ISO 220000:2005 - The Easy Way To Certification: From 22000foodsafety

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Introducing ISO 220000:2005 - The Easy Way To Certification: From 22000foodsafety

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Introducing ISO 220000:2005 The Easy Way to Certification

Who are ISO ?

What is ISO 22000:2005?

What is ISO 22000:2005?

What is ISO 22000:2005?

What is ISO 22000:2005?

What is ISO 22000:2005?

ISO 22000:2005 3ey E ements

7rinci+ es 5anagement +rogrammes

ISO 22000:2005 3ey E ements

ISO 22000:2005 3ey E ements

ISO 22000:2005 3ey E ements

ISO 22000:2005 3ey E ements

6%out ISO 22000:2005

ISO 22000 8efinitions

ISO 22000 8efinitions

ISO 22000 8efinitions

ISO 22000 8efinitions

ISO 22000 8efinitions

ISO 22000 8efinitions

ISO 22000 8efinitions

ISO 22000 8efinitions

ISO 22000 8efinitions

ISO 22000 8efinitions

ISO 22000 ; 96CC7 7rinci+ es

ISO 22000 96CC7 7rinci+ es

ISO 22000 96CC7 7 an

ISO 22000:2005 Standard

ISO 22000:2005 Standard

ISO 22000 Standard Section 5: 5anagement ?es+onsi%i ity

ISO 22000 Standard

ISO 22000 Im+ ementation

ISO 22000 Im+ ementation

ISO 22000 Im+ ementation Senior 5anagement ?es+onsi%i ities

ISO 22000 Im+ ementation 5anagement ?es+onsi%i ities

ISO 22000 Im+ ementation Food Safety Team ?o e

ISO 22000 Im+ ementation Food Safety Team ?o e

ISO 22000 Im+ ementation

ISO 22000 Im+ ementation

ISO 22000 Im+ ementation

ThatAs the end of this +resentation

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